stuffed beef tenderloin with creamy mushroom and spinach filling is an elegant centerpiece dish that looks impressive yet comes together with ease. Tender beef wrapped around a savory, cheesy filling creates a show-stopping main course perfect for dinner parties, holidays, or any special occasion.
Why You’ll Love This Recipe
The creamy mushroom and spinach filling adds rich, savory flavor that perfectly complements the juicy, tender meat. It’s a show-stopping recipe that impresses guests, delights kids, and fills your kitchen with the most incredible aroma every time.
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Stuffed Beef Tenderloin
- Total Time: 1 hour (plus 15 minutes resting)
- Yield: 1 stuffed tenderloin
Description
Tender beef tenderloin butterflied and stuffed with a savory mixture of sautéed mushrooms, spinach, Parmesan and cream cheese, then seared and roasted to perfection.
Ingredients
For the Beef:
- 1 (4- to 5-lb) whole center-cut beef tenderloin, trimmed
- Salt & pepper, to taste
- Olive oil, for searing and roasting
For the Filling:
- 8 oz cremini mushrooms, chopped
- 1 shallot, chopped
- 5 oz baby spinach, coarsely chopped
- 2 cloves garlic, minced
- 1 tablespoon butter
- ½ cup grated Parmesan cheese
- 2 tablespoons cream cheese
Friendly Substitution Notes:
- No cremini mushrooms? Regular white ones work fine
- Shallot missing? Use half a small onion instead
- Frozen spinach is okay – just squeeze out every drop of water first
- Any hard cheese works instead of Parmesan
Instructions
Crank it to 425°F. Hot oven gives us that gorgeous crust.
Lay the tenderloin on your cutting board. Take your sharpest knife and slice lengthwise down the middle, but only about three-quarters through. You want a pocket, not two pieces. Go slow – no rushing this part.
Melt butter in a medium pan over medium-high heat. Toss in mushrooms and cook until they release their water and start browning – about 6 minutes. Add chopped shallot, cook 2 more minutes until soft. Garlic goes in last for 30 seconds max.
Pile in the spinach and stir until wilted. Season with salt and pepper, then take off heat. Let it cool while you prep the cheese mixture.
Mix the cooled mushroom-spinach stuff with both cheeses in a bowl. Taste it – should be well-seasoned and creamy. This is your filling, and it better taste good on its own.
Spoon filling into the pocket, spreading evenly but don’t overstuff. Tie with kitchen twine every couple inches. The twine keeps everything together while cooking.
Heat olive oil in your oven-safe skillet over medium-high heat. Season the outside of your tied tenderloin with salt and pepper. Brown it on all sides – takes about 2-3 minutes per side. This step locks in flavor.
Straight into the oven goes the whole skillet. Roast 25-35 minutes until your thermometer reads 125-130°F for medium-rare. Check early – you can always cook more, but can’t undo overcooked beef.
Pull from oven and tent with foil. Rest 10-15 minutes minimum. All those juices need time to settle back into the meat. Skip this and you’ll have dry beef with all the flavor on your cutting board.
Notes
Room temperature meat is happy meat. Cold tenderloin straight from the fridge will cook unevenly no matter what you do.
Don’t tie the twine too tight – meat expands as it cooks. Snug but not strangling.
Make extra filling and serve it as a side. People always want more of the good stuff.
Your thermometer should go into the thickest part of the meat, not the filling, for accurate reading.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Sear and Roast
- Cuisine: American
Ingredient List
For the Beef:
- 1 (4- to 5-lb) whole center-cut beef tenderloin, trimmed
- Salt & pepper, to taste
- Olive oil, for searing and roasting
For the Filling:
- 8 oz cremini mushrooms, chopped
- 1 shallot, chopped
- 5 oz baby spinach, coarsely chopped
- 2 cloves garlic, minced
- 1 tablespoon butter
- ½ cup grated Parmesan cheese
- 2 tablespoons cream cheese
Friendly Substitution Notes:
- No cremini mushrooms? Regular white ones work fine
- Shallot missing? Use half a small onion instead
- Frozen spinach is okay – just squeeze out every drop of water first
- Any hard cheese works instead of Parmesan
Why These Ingredients Work
Here’s why this combo is genius: beef tenderloin tastes mild and buttery, so it needs something with personality. Those mushrooms bring earthiness that beef loves. Spinach adds color and freshness without being too strong. The shallot gives sweetness, while cream cheese makes everything silky smooth.
Parmesan is my ace in the hole – adds this sharp, nutty flavor that makes the whole dish taste more expensive than it actually is. When you slice into this thing, the filling stays put and looks restaurant-pretty.
Essential Tools and Equipment
You’ll need a sharp knife for butterflying (scariest part, but totally doable), kitchen twine for tying, a good skillet that can go from stovetop to oven, and definitely a meat thermometer. Don’t wing the temperature – tenderloin goes from perfect to leather really fast.
Also grab a mixing bowl and a medium pan for the filling. That’s it. Nothing fancy required.
How To Make Stuffed Beef Tenderloin
Get That Oven Ready
Crank it to 425°F. Hot oven gives us that gorgeous crust.
Create Your Beef Pocket
Lay the tenderloin on your cutting board. Take your sharpest knife and slice lengthwise down the middle, but only about three-quarters through. You want a pocket, not two pieces. Go slow – no rushing this part.
Make That Incredible Filling
Melt butter in a medium pan over medium-high heat. Toss in mushrooms and cook until they release their water and start browning – about 6 minutes. Add chopped shallot, cook 2 more minutes until soft. Garlic goes in last for 30 seconds max.
Pile in the spinach and stir until wilted. Season with salt and pepper, then take off heat. Let it cool while you prep the cheese mixture.
Bring It All Together
Mix the cooled mushroom-spinach stuff with both cheeses in a bowl. Taste it – should be well-seasoned and creamy. This is your filling, and it better taste good on its own.
Stuff That Beauty
Spoon filling into the pocket, spreading evenly but don’t overstuff. Tie with kitchen twine every couple inches. The twine keeps everything together while cooking.
Sear for That Perfect Crust
Heat olive oil in your oven-safe skillet over medium-high heat. Season the outside of your tied tenderloin with salt and pepper. Brown it on all sides – takes about 2-3 minutes per side. This step locks in flavor.
Roast to Perfection
Straight into the oven goes the whole skillet. Roast 25-35 minutes until your thermometer reads 125-130°F for medium-rare. Check early – you can always cook more, but can’t undo overcooked beef.
The Patient Game
Pull from oven and tent with foil. Rest 10-15 minutes minimum. All those juices need time to settle back into the meat. Skip this and you’ll have dry beef with all the flavor on your cutting board.
You Must Know
Salt the inside of the pocket before stuffing and let sit 10 minutes. Game changer for flavor penetration. Also, let your beef come to room temperature 30 minutes before cooking – cold meat cooks unevenly.
The biggest mistake people make? Cutting into it too soon. I get it, you’re excited, but patience pays off here. Those 15 minutes of resting time are not optional.
Pro Tips & Cooking Hacks
Room temperature meat is happy meat. Cold tenderloin straight from the fridge will cook unevenly no matter what you do.
Don’t tie the twine too tight – meat expands as it cooks. Snug but not strangling.
Make extra filling and serve it as a side. People always want more of the good stuff.
Your thermometer should go into the thickest part of the meat, not the filling, for accurate reading.
Flavor Variations
Try sun-dried tomatoes and feta for Mediterranean vibes. Or add bacon bits to the mushroom mixture because bacon makes everything better.
For holidays, dried cranberries and chopped walnuts with fresh thyme is incredible.
Want something simpler? Just herbs, garlic, and cream cheese works beautifully too.
Make-Ahead Options
Make the filling a day ahead – actually tastes better after flavors meld overnight. You can even stuff and tie the tenderloin morning-of and keep refrigerated until ready to cook.
Leftovers freeze great for up to 3 months. Slice first, then wrap individual portions. Perfect for those nights when you want something special without effort.
Recipe Notes
Buy your tenderloin from a real butcher if possible – they’ll trim it properly and tie it for you if asked nicely. Grocery store versions are fine but might need more trimming.
Don’t stress about perfect pocket cutting. Even if you go a bit too deep in spots, the twine holds everything together. I’ve never had one completely fall apart.
Temperature is everything with tenderloin. 5 degrees makes the difference between perfect and overcooked.
Serving Suggestions
Roasted vegetables work great – carrots, Brussels sprouts, or asparagus. Mashed potatoes are classic but roasted fingerlings are easier and just as good.
For wine, go bold. Cabernet Sauvignon or a nice Malbec. The rich filling can handle big flavors.
Slice thick – about an inch – so you see that gorgeous filling in cross-section. Always slice against the grain for maximum tenderness.
How to Store Your Stuffed Beef Tenderloin
Leftover sliced tenderloin keeps 3 days in the fridge. Great cold on sandwiches or reheated gently in a 275°F oven wrapped in foil.
Freeze individual portions wrapped tight – perfect for future date nights when you want to feel fancy without cooking from scratch.
Allergy Information & Substitutes
Contains dairy from the cheeses and butter. For dairy-free, use nutritional yeast instead of Parmesan and dairy-free cream cheese. Olive oil replaces butter for sautéing.
Naturally gluten-free as written, which is nice for guests with restrictions.
Questions I Get Asked A Lot
What if I don’t have kitchen twine?
Toothpicks work in emergencies, but twine is really better for even cooking.
Can I stuff it with something else?
Absolutely. This technique works with any filling that isn’t too wet.
How do I know if it’s properly trimmed?
Should be cylindrical with minimal fat and no silvery membrane. Most butchers will do this if you ask.
Can I grill this?
Yes, using indirect heat. Same temperature guidelines apply.
💬 Tried this recipe? I’d love to hear how it turned out! Leave a comment and rating below – and don’t forget to share a photo if you’re proud of your creation!
